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This cake is amazing. It is flour-less, gluten-free, rich, moist and delicious. It only requires a few minutes to prep, bakes quickly, and is easy to assemble. Garnished with a few fresh berries, it makes for an impressive and beautiful presentation for any special event.

I first tried this cake when my sister-in-law, Elena, brought it over for a dinner party. I knew right away I wanted the recipe. I made this cake for a summer barbecue last week and it was a hit. The recipe is adopted from the original by Passionate About Baking. I've already had several requests for the recipe, so here it is.

Directions:Chocolate CakePreheat oven to 350 F. Line base and sides of two 8” cake tins.In a large bowl whip the 7 egg whites until stiff.In another bowl, beat the 7 yolks with the sugar until mousse-like, approximately 5-7 minutes on high.Beat in the vanilla extract, when whisk in the melted chocolate and hot water into the yolk mixture.Gently fold the egg whites into the yolk mixture.Divide between two tins. Bake for 30-35 minutes or until slightly firm to touch.Cool completely in tins.

Balsamic Strawberries (make ahead and cool)Bring balsamic vinegar to a boil in a small saucepan over medium heat.Reduce heat to low and simmer until vinegar thickens, 5 – 10 minutes.Stir in strawberries and sugar. Bring to boil. Reduce heat and simmer until strawberries have released their juices and softened, about 5 minutes.

FillingWhip all ingredients to stiff peaks just prior to assembling cake.

Assembling:Place one cake layer on the serving platter.Top with a few tablespoons of balsamic strawberries followed by the whipped filling.Add more balsamic strawberries.Place the second cake layer over the filling and gently press into place.Chill for at least an hour or overnight.Garnish with fresh fruit. Serve chilled.